I am planning on a concession BBQ business in Europe. I am looking for any advice from anyone that can give it. Give it to me.
Mike
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1. Welcome to the Cookshack forum.
2. What is you present knowledge of BBQ and commercial vending?
3. Where you intend to create this business?
2. What is you present knowledge of BBQ and commercial vending?
3. Where you intend to create this business?
In the USA 50% of new restaurants fail in the first year, unless it's a BBQ restaurant, then it's 75%. Reason? To much overhead. Keep your rent and operating costs as low as you can using used equipment where possible. There's always a long list of basic stainless steel food prep and storage equipment on the market going for pennies on the dollar (or Euro).
Keep it basic, don't make your menu look like a Chinese restaurant. Center on ribs, pork, chicken, beef, slaw and beans.
Keep it basic, don't make your menu look like a Chinese restaurant. Center on ribs, pork, chicken, beef, slaw and beans.
Like Max, what is your background in BBQ?
FYI, I moved this to the Pros forum, there are a few owners that stop by here and can help. You might also read through, there have been some posts about this very subject.
My questions would be why BBQ and why Europe? Do you live there now and want to do it, or wanting to move there and do it?
Depending on where you go, if you don't have a ready market, you'll have to spend time and $$$ to try to teach them what BBQ is. And what they will want for Q might be very different than what you plan, that will be the big challenge. I traveled and lived in Europe and their food trends can be VERY different.
An Example. I lived in another country and saw 10 different Mexican restaurants fail in a 2 year period. Everyone thought they need one, but the country didn't support the type of food. Funny, I love Mexican but they didn't.
Not to dissuade you, but as Larry said, failure (I think it's higher than 50%) is pretty much the norm for restaurants. So having a good business plan, PLENTY of capital and lots of practice/experience will make a difference.
Wherever you do it, remember the adage; Location, Location, Location.
I'm laughing, just trying to think of how to convince Europeans that pink chicken or pink ribs are okay and what a Smoke Ring is. We have enough of a hard time with that in America.
There's a lot of knowledge here. GIve us some details and we'll help you work through your plan.
FYI, I moved this to the Pros forum, there are a few owners that stop by here and can help. You might also read through, there have been some posts about this very subject.
My questions would be why BBQ and why Europe? Do you live there now and want to do it, or wanting to move there and do it?
Depending on where you go, if you don't have a ready market, you'll have to spend time and $$$ to try to teach them what BBQ is. And what they will want for Q might be very different than what you plan, that will be the big challenge. I traveled and lived in Europe and their food trends can be VERY different.
An Example. I lived in another country and saw 10 different Mexican restaurants fail in a 2 year period. Everyone thought they need one, but the country didn't support the type of food. Funny, I love Mexican but they didn't.
Not to dissuade you, but as Larry said, failure (I think it's higher than 50%) is pretty much the norm for restaurants. So having a good business plan, PLENTY of capital and lots of practice/experience will make a difference.
Wherever you do it, remember the adage; Location, Location, Location.
I'm laughing, just trying to think of how to convince Europeans that pink chicken or pink ribs are okay and what a Smoke Ring is. We have enough of a hard time with that in America.
There's a lot of knowledge here. GIve us some details and we'll help you work through your plan.
Wow. Great perspective Smokin.
quote:Originally posted by SmokinOkie:
I'm laughing, just trying to think of how to convince Europeans that pink chicken or pink ribs are okay and what a Smoke Ring is.
Funny coincidence...had some Brits in the restaurant last week. They ordered BB's and sent them back, saying the meat was too pink. I sent the plates back to the table with the server, along with a quick SR explanation.
quote:Originally posted by MaxQue:
...
Funny coincidence...had some Brits in the restaurant last week. They ordered BB's and sent them back, saying the meat was too pink. I sent the plates back to the table with the server, along with a quick SR explanation.
I'm just sayin'
